Functional food and their development

The training manual presents the results of scientific research and practical developments on approaches to creating functional food products. Functional food products and their role in human nutrition, the use of biologically active additives, including animals, plant and microbial proteins in therapeutic and preventive foods, are considered. The issues of the use of thermoplastic extrusion and the use of modeling and predicting recipes and technologies are highlighted when creating food products, scientific approaches to creating functional food products, the main aspects of creating medical and preventive food products, and methods for introducing additives in them. The development of approaches to the creation of food recipe, taking into account the interaction of components, is presented. The results of studies are given on the creation of functional food technologies on meat plant and complementary basics with the content of dietary soluble fibers of yeast extract, a rod of wheat germ, aimed at the prevention of diseases of the gastrointestinal tract, a decrease in blood cholesterol and the stability of human psychophysical functions . The results of clinical products of products are presented.
A training manual is intended for undergraduates and students of food universities students in the areas of training, which is part of the UGS "Industrial Ecology and Biotechnology". The book also is of interest to graduate students, researchers and engineering and technical food industry workers